Rafael Santos Blog

A collection of tech articles I have been writting over the years for my own future reference.

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Project maintained by rafacandev Hosted on GitHub Pages — Theme by mattgraham

Resources

https://instantpot3.wordpress.com/2016/08/09/one-pot-meals/

Butter Chicken

Ingredients

• 4 tbsp. butter or oil, divided
• 2 large onions, chopped
• 5 garlic cloves, minced
• 1 ½ - inch piece ginger, minced
• 3 green chilis, minced (optional, for heat)
• 4 medium ripe tomatoes, chopped
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. Kashmiri red chili powder (or mild chili powder)
• 1 tsp. salt, plus more to taste
• 1 ½ lbs. boneless skinless chicken thighs, cut into large chunks
• ½ cup water
• ½ cup heavy cream
• ½ tsp. fenugreek leaves (kasuri methi), crushed
• 2 tsp. garam masala
• 1 tbsp. sugar (optional)

Instructions

1. Add 2 tablespoons of butter or oil, add the chopped onion and sauté for 2–3 minutes until soft.
2. Add garlic, ginger, and green chili. Cook for 1 more minute.
3. Add the chopped tomatoes, cumin, paprika, Kashmiri red chili powder, salt, chicken thighs, and water to the pot.
4. Stir well to combine. Turn off Sauté mode. Close the lid, set the valve to Sealing, and Pressure Cook on High for 8 minutes. Let the pressure naturally release for 5 minutes, then quick release the rest.
5. Remove the chicken pieces with tongs and set aside. Use an immersion blender directly in the pot to blend the sauce smooth. (Or transfer to a blender, then return to pot.)
6. Turn on Sauté mode on Low. Break up the chicken thighs with a spatula then stir in the cream, 2 tablespoons of butter, crushed fenugreek, garam masala and sugar (if using). Add more salt if needed. Let it simmer 3–5 minutes until thickened and creamy. Enjoy!

Beef Stew

Ingredients

• 1 lb stew beef {cubed}
• 2 tbsp arrowroot powder {or cornstarch if not following Whole30}
• 1 cup onion {chopped}
• 5 cups carrots {peeled and cut into LARGE pieces}
• 4 cups potatoes {about 4 russets peeled and cut into LARGE pieces}
• 2 cups beef broth
• 1 cup tomato-based vegetable juice
• 1/2 tsp smoked paprika
• 1/2 tsp dried tarragon
• 1 bay leaf
• salt and pepper (to taste)

Instructions

1. In a small bowl, combine the salt and pepper, arrowroot powder, and beef. Toss to coat:
2. Pour the beef broth and vegetable juice in the bottom of the inner pot:
3. Add the beef and other ingredients to the Instant Pot (do not stir).
4. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>22 minutes.
5. When the Instant Pot has finished cooking, allow it natural release for 10min.

Notes

1. You can make this beef stew in a slow cooker. Put all the ingredients in your slow cooker and set it to low for 8 hours.

Chicken Lentils Soup

Ingredients

• 1 lb dried lentils
• 12 oz 3 boneless skinless chicken thighs, all fat trimmed
• 7 cups water
• 2 tbsp chicken Better than Bouillon
• 1 small onion, chopped
• 2 scallions, chopped
• 1/4 cup chopped cilantro
• 3 cloves garlic
• 1 medium ripe tomato, diced
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp oregano
• 1/2 tsp sazon, I used my homemade blend or paprika
• 1/2 teaspoon kosher salt, plus more to taste

Instructions

Place all the ingredients into the instant pot, stir and cover. Use “Soup” button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups